Oatmeal Coconut with Cocoa

Introduction

You cook sugar, milk, margarine or butter, and cocoa over a double boiler, then fold in oatmeal and coconut until the mixture is thick and uniform. The finished pieces set firm with a chewy texture, so this works well for a make-ahead dessert or snack that does not need baking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 20

Ingredients

• 2 cups (480 g) white sugar
• ½ cup (120 g) margarine or butter
• 1 cup (240 ml) milk
• 1 teaspoon (5 ml) vanilla
• ½ cup (60 g) cocoa
• 3 cups (300 g) oatmeal
• 1 cup (75 g) coconut

Instructions

1. Place the bottom half of a double boiler on the stove to heat.
2. Place a large metal mixing bowl on top of the boiler. Melt the margarine/butter in this bowl.
3. Add the white sugar, and whisk until dissolved.
4. Whisk in the milk.
5. Whisk in the cocoa, breaking up lumps first.
6. Remove from heat, take to preparation area.
7. Using a rubber spatula, thoroughly mix in coconut and oatmeal. There should be no dry sections.
8. Portion onto pan and let set.

Variations

• Change the cocoa to dark cocoa if you want a darker color and a more bitter chocolate flavor.
• Change the oatmeal to quick oats for a smoother, more compact texture; use old-fashioned oats if you want more chew.
• Change the coconut to unsweetened coconut if you want to reduce the overall sweetness and keep the texture slightly drier.
• Change the vanilla to 1/2 teaspoon finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) for a sharper, more pronounced flavor.
• Change the portion onto pan step by spreading the mixture into a parchment-lined pan and cutting it after setting; you will get cleaner, bar-style pieces instead of drop-style portions.

Tips for Success

• When you whisk until dissolved, look for the sugar to lose its grainy appearance; if it still looks sandy, keep whisking.
• Before adding the cocoa, break up any packed lumps well so you do not end up with dry streaks in the finished mixture.
• In the mix in coconut and oatmeal step, scrape the bottom and sides with the rubber spatula so there are no pockets of dry oats.
• Work quickly after you remove from heat, because the mixture starts to thicken as it cools and becomes harder to portion neatly.
• Let the portions set fully before moving them; they should hold their shape and feel firm on the outside.

Storage and Reheating

Store the set pieces in an airtight container with parchment or wax paper between layers. Keep them in the fridge for up to 1 week.

For longer storage, freeze them in a freezer-safe airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for about 20 minutes.

These are not meant to be reheated. Serve them cold from the fridge for a firmer texture or let them sit at room temperature briefly if you want them softer.

FAQ

Can you make this without a double boiler?

Yes. You can set a heatproof metal bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.

What kind of oatmeal works best?

Quick oats give you a more uniform texture and help the mixture hold together more tightly. Old-fashioned oats work too, but the finished pieces will be chewier and less compact.

Why did the mixture not set properly?

The most common cause is not dissolving the sugar fully before adding the remaining ingredients. It can also happen if the oatmeal and coconut were not mixed in thoroughly enough to absorb the hot mixture evenly.

Can you make this dairy-free?

Yes, if you use margarine instead of butter and a non-dairy milk. Expect a small change in flavor and a slightly different final texture depending on the milk you use.